Roasted Fennel

Roasted Fennel

Even if you don’t like the taste of licorice, give this roasted fennel recipe a try. Roasting caramelizes the fennel bulbs, downplays the licorice flavor and brings out a nutty, delicious creaminess. The addition of Parmesan makes this dish extra delicious, though it’s also excellent with no cheese, if you’re so inclined.

Roasted Fennel
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Sides, Gluten-Free, Primal
Yield: 3 servings
Ingredients
  • 2 large fennel bulbs (about 1 lb.)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan
Instructions
  1. Preheat oven to 425 degrees F.
  2. Remove the stems of the fennel. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, leaving the core intact.
  3. Arrange the fennel slices in a 13 X 9 -inch baking dish. Drizzle with the olive oil and use your hands to coat the fennel pieces with the oil. Sprinkle with salt and pepper.
  4. Bake 20 minutes. Remove from the oven, add the Parmesan and toss to coat. Return to the oven and bake until the fennel is fork-tender and the top is golden brown, about 20 more minutes.
Notes
Adapted from Ina Garten.
Nutrition Per Serving
Calories: 156; Fat: 11g; Saturated fat: 2g; Carbohydrates: 11g; Sodium: 389mg; Fiber: 4g; Protein: 4g

Roasted Fennel

More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit